Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Abstract

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders

“…The reduction was limited for the conventional treatment at 40 °C. Fermented fruit and vegetable pomace has been studied as a dietary component in the past, but only a few attempts have been made to assess the lactic acid bacteria content after drying ( Janiszewska-Turak et al, 2021 ). Ribeiro et al (2014) studied the kinetics of kiwi and strawberry pieces dried at 40 °C when incorporating Lactobacillus plantarum and reported 0.5–1.5 log decrease after 37 days of storage at 4 °C.…”

The Pulsed Electric Field Treatment Effect on Drying Kinetics and Chosen Quality Aspects of Freeze-Dried Black Soldier Fly (Hermetia illucens) and Yellow Mealworm (Tenebrio molitor) Larvae

“…It was also noted that the higher dry matter content in the dried larvae resulted in lower water activity. The elevated dry matter content and correspondingly low water activity in the dried products contribute to their favorable storage characteristics [51], because it serves as a factor influencing numerous biochemical processes in food, particularly those instigated by the microbial growth of microorganisms. By maintaining the water activity below 0.6, the growth of microorganisms is inhibited, ensuring the physical and chemical stability of the product during storage [43,49].…”

Bioactive Compounds from Natural Products: Separation, Characterization, and Applications

“…In [5], the authors presented the influence of the drying process on the physicochemical properties of fermented vegetables (beetroot, red pepper, and carrot) in a ratio of 1:1:1 with Levilactobacillus brevis, Lactiplantibacillus plantarum, and Limosilactobacillus fermentum. Two convection drying methods or freeze-drying were used, and the dry matter, color, active substances (betalains and carotenoids), and the bacterial load were determined.…”